The Collection

Carnitas Tacos

Tacos de Carnitas

Delicious tacos filled with tender, flavorful carnitas made from seasoned pork belly, cooked with spices and citrus for a rich taste.

Beef Tongue Tacos with Green and Red Salsa

Tacos de Lengua con Salsa Verde y Roja

This recipe features tender beef tongue served in tacos, accompanied by two flavorful salsas: a vibrant green salsa and a rich red salsa. Perfect for taco lovers looking for a traditional Mexican dish.

Duck Confit Tacos

Tacos de Confit de Pato

These Duck Confit Tacos are made using a unique technique that infuses the meat with rich flavors from dried avocado leaves and spices, resulting in tender, flavorful duck served in a taco.

Tripitas Tacos

Tacos de Tripitas

Tripitas tacos are a delicious Mexican street food made with crispy beef tripe, served in freshly made corn tortillas with guacamole and salsa.

Tacos al Pastor with Mini Trompitos

Tacos al Pastor con Mini Trompitos

A delicious way to present Tacos al Pastor is with mini trompitos cooked over charcoal. This recipe features marinated pork and grilled pineapple for a flavorful experience.

Tacos al Pastor

Tacos al Pastor are a classic Mexican dish featuring marinated pork cooked on a vertical spit, served in corn tortillas with fresh toppings and salsas.

Tacos de Canasta

These delicious Tacos de Canasta are prepared with a flavorful filling of potatoes and chorizo, accompanied by a fresh curtido. Perfect for a hearty meal!

Suadero Tacos

Taquito de Suadero

Delicious tacos made with tender suadero beef, topped with fresh salsa, onions, and cilantro.

Lobster al Pastor

A unique twist on traditional al pastor, featuring lobster served in specially crafted tortillas with a flavorful salsa matcha.

Jalapeño Poppers Smash Tacos

Tacos Apachurrados de Jalapeño Poppers

These Jalapeño Poppers Smash Tacos combine the flavors of crispy bacon, creamy cheese, and seasoned ground beef, all packed into a deliciously crispy tortilla.

Tacos de Cochinita Pibil

Cochinita Pibil

The signature dish of the Yucatán peninsula: pork shoulder marinated in achiote and bitter orange, wrapped in banana leaves and slow-roasted until it falls apart. The Mayan word 'pib' means 'buried' — traditionally the bundle was cooked in an underground earth oven. Served as tacos with habanero-pickled red onion that cuts through the rich, earthy meat.

Tacos Árabes

Born in Puebla in the 1930s from Lebanese and Iraqi immigrants who adapted their shawarma to local ingredients, tacos árabes are the direct ancestor of tacos al pastor. Marinated pork is served on pan árabe (a flatbread similar to pita) with a smoky chipotle salsa, jocoque, and a squeeze of lime — a uniquely poblano fusion that still tastes of two worlds.

Tacos de Barbacoa de Borrego (Estilo Hidalgo)

Barbacoa de Hidalgo

The defining weekend ritual of Hidalgo: lamb wrapped in pencas de maguey and steamed for 12-14 hours over a pit of vegetables and chickpeas that catch the dripping juices and become consomé. The result is meat so tender it falls from the bone, served on warm tortillas with salsa borracha and the smoky consomé on the side.

Tacos de Pescado Estilo Ensenada

The Baja California icon born in Ensenada in the 1950s: fresh white fish dipped in an airy beer batter, fried crisp, and tucked into a warm corn tortilla with shredded purple cabbage, a chipotle-mayo crema, and pico de gallo. A squeeze of lime cuts through the richness — beach food at its finest.

Tacos Gobernador

Tacos de Camarón Estilo Gobernador

Born at the restaurant Los Arcos in Mazatlán, Sinaloa, in the 1990s when chef and owner created them for a visiting state governor — who liked them so much they kept his title. Shrimp sautéed with poblano and onion, blanketed in melted manchego inside a griddled tortilla. Half quesadilla, half taco, all coastal Sinaloa.

Tacos de Chicharrón en Salsa Verde

Chicharrón en Salsa Verde

A weekday market staple all across central Mexico: crisp pork chicharrón simmered briefly in a bright tomatillo-and-serrano salsa until it softens and absorbs the sauce, leaving the edges still slightly chewy. Spooned onto warm tortillas with frijoles on the side — comida corrida at its most comforting.

Tacos de Chapulines

Pure Oaxaca: toasted grasshoppers — already crunchy, salty and limey from the market — sautéed with tomato, onion, garlic, and chile de árbol, then piled into warm tortillas with a squeeze of lime. Pre-Hispanic protein at its most direct, the kind of taco that defines the Valles Centrales.

Tacos Dorados de Papa

The classic Mexican fonda lunch: corn tortillas wrapped around seasoned mashed potato, fried until golden and shatteringly crisp, then topped with shredded lettuce, crema, salsa, and crumbled queso panela. Cheap, vegetarian, beloved across the whole country — proof that papa makes everything better.

Tacos de Tinga de Pollo

Tinga de Pollo Poblana

Poblano cooking at its smokiest: shredded chicken simmered in a fire-roasted tomato sauce shot through with chipotle in adobo. First documented in the 1881 Puebla cookbook 'La cocinera poblana', tinga is now a national staple — served in tacos with a hit of raw onion, cilantro, and lime to brighten the deep chipotle warmth.

Tacos de Mixiote de Borrego

Tacos de Mixiote

From the Altiplano Central — Hidalgo, Tlaxcala, the State of Mexico: lamb marinated in a guajillo-and-ancho adobo, then wrapped in mixiote (the cuticle of the maguey leaf) and steamed for hours until impossibly tender. The word comes from the Náhuatl 'metl-ixiotl', meaning 'skin of the maguey'. Each diner opens their own packet at the table.

Peruvian Aguachile

Aguachile Peruano

This dish combines the flavors of Peru and Mexico, featuring shrimp marinated in a spicy citrus sauce, served with fresh vegetables.

Mandarin Aguachile

Aguachile de Mandarina

A refreshing twist on traditional aguachile using mandarin oranges for a sweet and tangy flavor. This dish combines shrimp with a vibrant citrus sauce, perfect for a light meal.

Ceviche Calle Yachi

A fresh and flavorful ceviche made with high-quality seafood, chiltepín, and lime, perfect for sharing with friends and family.

Ceviche Rojo

This Ceviche Rojo features a fresh mix of shrimp, octopus, and vibrant vegetables, all marinated in a zesty lime juice and flavored with chilies and cilantro.

Aguachiles de Callo de Hacha

A refreshing and spicy dish made with scallops, served with a variety of toppings and accompaniments. Perfect for family gatherings.

Agua Chile Negro

A delicious and refreshing dish made with marinated shrimp and a flavorful black sauce, perfect for sharing with friends or enjoying alone.

Ceviche de Salmón con Salsa Macha

This dish features salmon marinated in a flavorful salsa macha, served on a tostada with avocado. It's a refreshing and spicy seafood delight.

Aguachile

A refreshing and flavorful aguachile made with shrimp and a zesty sauce of chiltepin, garlic, jalapeño, and lime.

Ceviche with Salsa Macha

Ceviche de Salsa Macha

This dish combines the freshness of ceviche with the rich flavors of salsa macha, creating a delicious and unique seafood experience.

Aguachile Rosa

Aguachile Rosa is a vibrant and refreshing Mexican dish made with shrimp marinated in lime juice and served with a unique pink sauce made from pitaya and other fresh ingredients.

Aguachile with Miso

Aguachile con Miso

This Aguachile features fresh shrimp marinated with a unique miso twist, complemented by fresh vegetables and garnishes. It's a refreshing and spicy dish perfect for seafood lovers.

Chutama

Chutama is a fresh and spicy dish featuring shrimp marinated in lime juice and served with radishes for a crunchy texture.

Aguachile Verde de Camarón (Sinaloa Style)

Aguachile Verde con Camarones Estilo Sinaloa

The most iconic Sinaloan aguachile and the dish that built Mazatlan's reputation. Raw butterflied shrimp flash-cured in an intensely green sauce of lime, serrano and cilantro, dressed with cucumber, red onion and avocado. A fisherman's dish, all sea, lime and chile heat.

Aguachile Verde de Pulpo

Tender octopus rounds bathed in a fierce green serrano sauce — Sinaloa's aguachile playbook applied to pulpo. The octopus is pre-cooked then briefly marinated in lime, so it stays meaty against the sharp citrus and chile.

Aguachile Rojo de Camarón (Sinaloa Style)

Aguachile Rojo de Camarón

The fire-engine-red cousin of aguachile verde, built on chile de árbol and chile piquín instead of serrano. Vibrant, much hotter, and quintessentially Sinaloan. Shrimp swim in a brick-red broth with cucumber and red onion piled on top.

Aguachile de Camarón con Mango

Aguachile de Camarón con Mango Estilo Sinaloa

A bright, tropical riff on classic Sinaloan aguachile — sweet mango blended with habanero gives the salsa a deep golden colour and a sweet heat that plays beautifully off the lime-cured shrimp. A modern coastal favourite served all along Mexico's Pacific.

Almeja Chocolata en Aguachile

Sonoran chocolate clams — sweet, briny, with a deep mahogany shell — cured in a green serrano-lime aguachile and served back in their own shells with habanero mayo and crumbled blue tortilla. A coastal showpiece from the Sea of Cortez.

Ceviche Acapulqueño

The Guerrero classic — white fish (huachinango, sierra or robalo) cured in plenty of Mexican lime, then mixed with a dense pico of tomato, onion, cucumber and serrano. Finished with oregano and a dash of Huichol or Valentina, the unmistakable Acapulco signature.

Ceviche de Marlín Ahumado (Mazatlán Style)

Ceviche de Marlín Ahumado

Mazatlán's ceviche made with smoked marlin — shredded, briefly soaked in lime, then mixed with tomato, carrot, onion, oregano and a splash of ketchup and Huichol. Smoky, tangy, hearty. Eaten on tostadas with mayo and an ice-cold beer.

Ceviche de Coco (Colima Style)

Ceviche de Coco

From the Colima coast — Manzanillo and Cuyutlán — a tropical ceviche where lime-cured white fish meets coconut milk. The coconut tames the acid and the heat from the serrano, giving you a creamy, fragrant ceviche traditionally served inside a hollowed-out coconut.

Ceviche de Jaiba

A Gulf coast classic from Veracruz and Tampico — sweet shredded jaiba (blue crab) mixed with tomato, cucumber, jalapeño and lime. No cooking needed; the crab is already cooked, the lime just brightens it. Eaten by the spoonful on tostadas with a squeeze of mayo and a splash of hot sauce.

Tiradito de Atún con Vinagreta de Chile Güero

Mexico's grilling-coast tiradito — tuna medallions kissed briefly on a hot grill so they sear outside and stay rare in the middle, then sliced sashimi-thin and dressed with a roasted chile güero vinaigrette. Coastal, smoky, citric and elegant.

Habanero Pineapple Salsa

Salsa de chile habanero con piña

This is the best habanero pineapple salsa you'll ever taste. Perfect for pairing with tacos.

Homemade Pickled Jalapeños

Chiles en Escabeche Caseros

This recipe teaches you how to make homemade pickled jalapeños with carrots, perfect for adding a spicy kick to your meals.

Jalapeño Cilantro Salsa

Salsa de Jalapeño Cilantro

This Jalapeño Cilantro Salsa is a vibrant and addictive sauce that resembles guacamole but offers a unique flavor profile. Perfect for beginners, it's sure to impress everyone.

Green Macha Sauce

Salsa macha verdes

A flavorful green sauce that you will want to put on everything. It's made with toasted chiles, garlic, and nuts for a delicious kick.

Salsa Macha

Salsa Macha is a traditional Mexican sauce made with dried chiles, garlic, and nuts, perfect for dipping or drizzling over your favorite dishes.

Pickled Onions with Morita Sauce and Hibiscus

Cebollitas encurtidas con salsa morita y jamaica

A basic yet enhanced recipe for pickled onions that elevates any dish, from chilaquiles to quesadillas. This tangy and flavorful condiment is sure to impress everyone.

Addictive Salsa

Salsa Adictiva

This addictive salsa is super easy to make and packed with flavor. Perfect for pairing with your favorite dishes.

Burnt Onion Salsa

Salsa de Cebolla Quemada

This is a famous burnt onion salsa that adds an incredible touch of spice and acidity to any type of taco. It's perfect for tacos de barbacoa with beans, pork, and guacamole.

Roasted Charales Salsa

Salsa de Charales Asados

This roasted charales salsa is a flavorful accompaniment made with simple ingredients. It's perfect for tacos and embodies the warmth of home-cooked meals.

Seed Sauce with Vanilla

Salsa macha de semillas con vainilla

This unique seed sauce combines toasted seeds with a hint of vanilla, creating a flavorful condiment that pairs well with various dishes.

Salsa Molcajeteada (Roasted Molcajete Salsa)

Salsa Molcajeteada

The classic Mexico City-style molcajete salsa: tomatoes, onion, garlic, and a mix of fresh chiles charred on the comal, then ground by hand in a volcanic-stone molcajete. The lava-rock grind gives it that unmistakable chunky, smoky texture you cannot get in a blender.

Chiltomate (Yucatecan Tomato-Habanero Salsa)

Chiltomate

The signature salsa of the Yucatan peninsula, ranked by Taste Atlas as one of the best sauces in the world. Just tomato, habanero, onion, and salt, all charred on the comal until the skins blister and the kitchen fills with smoke. Spicy, sweet, and unmistakably Mayan.

Xnipec (Yucatecan Habanero and Sour Orange Salsa)

Xnipec

The name xnipec means 'dog's nose' in Maya - because it is so spicy that you sweat from the nose like a dog. Fresh, uncooked, brutally hot, and the non-negotiable companion to cochinita pibil. Red onion, habanero, tomato, and sour orange - that is all it is.

Salsa Borracha (Drunken Pasilla Salsa)

Salsa Borracha Clasica

The traditional salsa of the Apan plains in Hidalgo, the heartland of pulque and barbacoa. Pasilla chiles simmered in pulque (or beer as a stand-in) with orange juice, blended smooth, and finished with crumbled aged cheese and avocado. Smoky, slightly sweet, with that signature alcoholic warmth on the back of the throat.

Salsa Taquera de Chile de Arbol (Taco-Stand Chile de Arbol Salsa)

Salsa Taquera con Chile de Arbol

The fiery, glossy red salsa you find squirted from a plastic bottle on every taco stand in Mexico. Caramelized onion, tomato, garlic, and a handful of chiles de arbol, blended with oil drizzled in slowly until it emulsifies into something between salsa and chile crisp. Pure heat and umami.

Salsa Verde Cruda con Aguacate (Raw Tomatillo and Avocado Salsa)

Salsa Verde Cruda con Aguacate

Pati Jinich's version of the everyday Mexican green salsa - bright, raw, creamy. The tomatillos are blended raw, not boiled, so the salsa stays tart and fresh-tasting, while the avocado smooths out the edges into something almost like guacamole-meets-salsa. The all-purpose taco salsa.

Cebollas Encurtidas Yucatecas (Yucatecan Pickled Red Onions)

Cebollas Encurtidas Yucatecas

The bright magenta pickled onions that crown every plate of cochinita pibil and every panucho across the Yucatan. Red onion sliced paper-thin and bathed in sour orange juice with bay, black pepper, and a hint of allspice, finished with a charred jalapeno tossed in for warmth.

Recado Rojo (Yucatecan Achiote Paste)

Recado Rojo

The soul of Yucatecan cooking - the brick-red paste that gives cochinita pibil, pollo pibil, and tikin xic their color and flavor. A Mayan-Spanish mestizo recipe of ground annatto seeds, roasted garlic, allspice, cumin, Yucatecan oregano, clove, black pepper, and sour orange, pounded into a paste you can keep for months.

Recado Negro / Chilmole (Yucatecan Burnt-Chile Paste)

Recado Negro o Chilmole

The deeply Mayan black paste that gives Yucatan's relleno negro its inky color and haunting bitter-smoky flavor. Chiles and corn tortillas are charred until literally black before grinding - a step so harsh on the eyes and lungs that most Yucatecan cooks buy it ready-made at the market. Worth making once at home with windows wide open.

Pico de Gallo de Xoconostle (Guanajuato Xoconostle Pico)

Pico de Gallo con Xoconostle

A Guanajuato bajio classic that swaps tomato for xoconostle - the tart, ruby-fleshed wild prickly pear that grows on the hillsides of central Mexico. Crunchy jicama, the sour bite of xoconostle, jalapeno, and lime: this is the regional pico de gallo that actually accompanies grilled fish and seafood, not Tex-Mex chips.

Sopes de Cabeza

Sopes de Cabeza are thick, pinched-edge masa cakes topped with slow-smoked pork head, refried beans, fresh cheese and a vibrant green salsa. A street-food classic that turns the most economical cut into one of the most flavorful bites in Mexican cooking.

Cheese-Stuffed Chilaquiles

Chilaquiles Rellenos de Queso

These delicious cheese-stuffed chilaquiles are made by flattening masa, filling it with cheese, and frying until golden. Top with your favorite salsa and enjoy warm.

Serrano Chile Chicharrón

Chicharrón de Chiles Serrano

This recipe features crispy serrano chiles, perfect as a snack or topping. The chiles are fried until golden and seasoned for a delicious flavor.

Jalapeno Poppers

Jalapeños Rellenos

These jalapeno poppers are a delicious and easy appetizer perfect for game day. With layers of cream cheese and sharp cheddar, they are sure to be a hit.

Butter Flour Tortillas

Tortillas de harina con leche a la mantequilla

Learn how to make the best butter flour tortillas with milk. These tortillas are soft, delicious, and perfect for any meal.

Garnachas de Rinconada Veracruz

Garnachas de Rinconada Veracruz are a traditional Mexican dish known for their rich flavor, particularly from the special salsa made with a variety of spices and ingredients. This recipe reveals the secrets behind this delicious dish.

Rodrigo's Snack Sausages

Salchichas Botaneras a la Rodrigo

These snack sausages are a family favorite, prepared with a mix of fresh ingredients and served over crispy potatoes.

Tuna Tostada

Tostada de Atún

This Tuna Tostada features fresh sashimi-grade tuna with a flavorful bean base, topped with a unique ponzu sauce and various garnishes. It's a delicious representation of seafood cuisine in Mexico.

Shrimp Tartare Tostada

Tostada de Tártara de Camarón

This Shrimp Tartare Tostada is inspired by the traditional seafood tartare found in markets, featuring raw shrimp marinated with flavorful ingredients and served on a crispy tostada.

Gambón Carpaccio

Carpaccio de Gambón

A delightful and elegant shrimp carpaccio perfect for Christmas gatherings, featuring a flavorful dressing made from shrimp heads.

Tuna Tostada with Passion Fruit Salsa Macha

Tostada de Atún con Salsita de Maracuyá Macha

This addictive tuna tostada is topped with a flavorful passion fruit salsa macha. Perfect for a refreshing appetizer or snack.

Super Bowl Jalapeno Dip

Dip de Jalapeño para el Super Bowl

This spicy and creamy jalapeno dip is perfect for your Super Bowl party, combining the heat of jalapenos with the richness of cream cheese and bacon.

Shrimp Carpaccio

Carpacho de Gambas

A delightful shrimp carpaccio perfect for holiday gatherings, featuring a rich shrimp oil emulsion.

Crispy Rice Paper Seaweed Rolls

Rollos de Alga y Papel de Arroz Crujientes

These crispy rice paper seaweed rolls are filled with a delicious mix of vermicelli noodles, shrimp, and vegetables, making for a flavorful and crunchy snack.

Cheese and Nut Roll

Rollo de Queso y Nueces

A festive cheese and nut roll perfect for holiday gatherings, combining creamy cheeses with crunchy nuts and a hint of sweetness.

Lobster Tempura Plate

A coastal-Mexican homage to Japanese tempura: lobster blanched briefly, dredged in icy batter and flash-fried until impossibly crisp, served with a salsa macha dip. The blanch sets the lobster so every bite is sweet and tender beneath the lacquered shell.

Blue Masa Tlacoyos Stuffed with Habas

Tlacoyos de Masa Azul de Haba

An ancient pre-Hispanic antojito from central Mexico. Oval-shaped thick tortillas of blue masa stuffed with a rustic puree of dried habas (broad beans), griddled on the comal and topped with nopales, salsa, queso fresco and onion. The blue corn gives them an earthy flavor and a stunning purple-grey hue tied to indigenous tradition.

Oaxacan Tlayuda with Tasajo

Tlayuda Oaxaqueña con Tasajo

The giant Oaxacan street-food classic: a 30 cm crispy tortilla smeared with asiento (pork lard scrapings), refried frijol negro, blanketed with stringy quesillo, cabbage, and grilled tasajo. Cooked on the comal until the tortilla shatters and the cheese melts. The pizza of Oaxaca.

Yucatán Panuchos with Cochinita Pibil

Panuchos Yucatecos de Cochinita Pibil

The signature antojito of the Yucatán: a small masa tortilla stuffed inside its puffed pocket with refried frijol negro, fried crisp, then crowned with slow-braised cochinita pibil, tangy pickled red onion and habanero salsa. One of director Guillermo del Toro's favorite dishes.

Traditional Mexican Esquites with Epazote

Esquites Tradicionales con Epazote

The cup-version of elote, sold in every Mexican plaza after dark. Sweet corn kernels simmered with onion, butter and fresh epazote, then served hot in a cup topped with mayonesa, queso, chile en polvo and lime — to be eaten with a spoon while the broth steams.

Oaxacan Memelas with Asiento

Memelas Oaxaqueñas con Asiento

Thick oval masa cakes from Oaxaca with a pinched rim that traps everything piled on top. The signature smear is asiento — the dark, smoky pork lard scrapings left after frying chicharrón — finished with salsa, queso fresco and onion. The base antojito of Oaxacan markets.

Oaxacan Molotes with Potato and Chorizo

Molotes Oaxaqueños de Papa con Chorizo

Football-shaped torpedoes of masa stuffed with potato and chorizo, deep-fried until golden and crisp. A Zapotec street snack from the Valle de Oaxaca whose name comes from the Náhuatl 'molotl' (mound). Served with shredded lettuce, queso fresco, radish and salsa.

Oaxacan Tetelas with Frijol Negro

Tetelas Oaxaqueñas de Frijol Negro

Triangular masa pockets from the Mixteca region of Oaxaca, sealed around a smear of frijol negro and toasted on the comal until crisp. A pre-Hispanic antojito eaten with salsa de molcajete, queso fresco, cilantro and radish.

Chalupas Poblanas with Shredded Beef

Chalupas Poblanas con Carne Deshebrada

Small tortillas fried in manteca, dipped in salsa verde and salsa roja, then topped with shredded falda de res, white onion and queso fresco. A Puebla street-corner antojito traditionally served in pairs — one of each salsa, hence the nickname 'chalupas de bandera'.

Pambazos CDMX with Papa and Chorizo

Pambazos de Papa con Chorizo Estilo CDMX

The bright-red sandwich of Mexico City: a soft pambazo roll stuffed with mashed potato and chorizo, dunked in a guajillo salsa and griddled in lard until the bread turns crisp and brick-red. Finished with lettuce, crema, queso and a spoonful of salsa verde. Mexico's answer to the dipped sandwich.

Veracruz-Style Picadas

Picadas Veracruzanas

Veracruz's most honest antojito: a small thick masa disc with a pinched rim ('picada' literally means pinched), seared on the comal, then doused with red or green salsa and finished with raw onion, queso añejo and a drizzle of crema. No beans, no chicken, no lettuce — just masa, salsa, queso, onion. The purity is the point.

Nopal Spaghetti with Mini Meatballs

Espagueti de nopales con mini albóndigas

A delicious spaghetti dish made with tender nopales and mini meatballs, simmered in a flavorful tomato sauce.

Smoked Chops with Pineapple and Chipotle

Chuletas Ahumadas con Piña y Chipotle

A delicious and easy recipe for smoked pork chops cooked with pineapple and chipotle, perfect for lunch.

Flatbread with Poached Egg

Flatbread con Huevo Pochado

This flatbread with poached egg is a delightful breakfast option that combines fluffy bread with perfectly poached eggs and fresh toppings.

Capipota

Capipota is a traditional Catalan dish made from veal feet, simmered with onions, bay leaves, and salt, then combined with a classic sofrito of tomato and onion, and finished with a mixture of pine nuts, garlic, and aged wine.

White Chilaquiles

Chilaquiles Blancos

White chilaquiles are a classic Mexican dish featuring a creamy habanero bechamel sauce topped with chicken, red onion, and a fried egg, garnished with fresh cilantro.

Sopa Tarasca

Sopa Tarasca is a delicious traditional Mexican soup made with beans, roasted vegetables, and a flavorful chili sauce. It's garnished with crispy tortilla strips, avocado, and cheese.

Spicy Salsa and Chicken Wings

Salsa Macha y Alitas

This recipe features a smoky and spicy salsa made from a variety of dried chiles and seeds, paired with flavorful chicken wings. The combination of sweet and spicy elements creates a delicious dish.

Tamales de Chicharron con Queso

Learn how to make delicious tamales filled with chicharron and cheese, perfect for any occasion.

Garlicky Tamales with Chicharron and Salsa Verde

Tamales de Chicharrón y Salsa Verde

Learn how to make moist and flavorful tamales filled with chicharron and salsa verde, enhanced by a delicious garlic marinade.

Saco Wheel

Saco Wheel is a traditional dish from Veracruz, featuring a massive tamale filled with fish and wrapped in charred leek leaves, served with a butternut squash mango sauce.

Frijoles Puercos

Frijoles Puercos is a traditional Sinaloan dish made with Peruvian beans, chorizo, and a rich blend of flavors, resulting in a creamy and delicious bean dish.

Limonada Serrana

Limonada Serrana is a refreshing dish from Salamanca, combining citrus fruits with various cured meats and boiled eggs, perfect for alleviating a hangover.

Steamed Sole in Hoja Santa with Chicharrón and Ayocotes

Lenguado al vapor en hoja santa con chicharrón y ayocotes

This dish features fresh sole steamed in hoja santa leaves, served with crunchy chicharrón and a flavorful ayocote bean broth.

Aporreadillo

Aporreadillo is a traditional Mexican dish made with dried meat, eggs, and a flavorful sauce of tomatoes and chilies. It's a nostalgic recipe that evokes happy childhood memories.

Atápaco de Hierbabuena con Cerdo

Atápaco de Hierbabuena con Cerdo is a traditional Mexican dish featuring tender pork cooked with fresh or dried mint, creating a unique flavor and texture.

Cuchupetas Style Shrimp

Camarones estilo cuchupetas

Cuchupetas Style Shrimp are famous grilled shrimp from Sinaloa, seasoned and served with a delicious sauce.

Chorreadas Clams with Octopus

Almejitas Chorreadas con Pulpo

A delicious seafood dish featuring fresh clams and octopus, seasoned with a flavorful blend of spices and herbs.

Pork Feet Aguachile

Patitas de Cerdo en Aguachile

This Pork Feet Aguachile is a unique twist on the traditional aguachile, featuring tender pork feet marinated in a flavorful sauce. Perfect for those looking to try something different.

Tortilla Beef Kebabs

Kebabs de Carne en Tortilla

These viral tortilla beef kebabs are a delicious and easy-to-make dish that combines ground beef with fresh vegetables and spices, all wrapped in tortillas.

Authentic Mole Poblano

Mole Poblano Auténtico

The crown jewel of Puebla cuisine: a deep, complex sauce built from a trinity of chile mulato, chile ancho and chile pasilla, layered with toasted nuts, seeds, warm spices and Mexican chocolate, bathed over poached chicken. A celebration dish that takes hours but rewards with one of the most extraordinary flavors in Mexican cooking.

Cochinita Pibil

Cochinita Pibil Yucateca

The signature dish of Yucatán: pork shoulder marinated in achiote paste and naranja agria, wrapped in hojas de plátano, and slow-cooked until it shreds at a touch. Served with cebolla morada encurtida and a screaming-hot chile habanero salsa.

Birria de Chivo Jalisco Style

Birria de Chivo Estilo Jalisco

The original Jalisco birria: bone-in goat slow-braised in a deep adobo of chiles ancho, guajillo and cascabel with toasted spices and apple-cider vinegar. The consomé that comes out of the pot is as important as the meat. Serve in a bowl with cebolla, cilantro, limón and a stack of warm tortillas.

Pozole Verde de Pollo Guerrero Style

Pozole Verde Estilo Guerrero

Guerrero's most celebrated pozole: a herbaceous green broth thickened with pepitas tostadas, tomate verde, chiles poblanos and epazote, served over hominy and shredded chicken. Finished at the table with chicharrón, aguacate, rábano and a squeeze of limón.

Tinga Poblana de Pollo

The classic from Puebla: shredded chicken simmered in a smoky chipotle-jitomate sauce with slow-caramelized cebolla en juliana. The most versatile guiso in Mexican cooking — pile it on tostadas, stuff it into tacos, or serve over rice.

Chiles en Nogada

Puebla's tricolor showpiece, created to celebrate Mexico's independence: roasted chiles poblanos stuffed with a sweet-savory picadillo of pork, beef and seasonal fruits, blanketed in a chilled cream sauce of nuez de Castilla, then crowned with granada and perejil. Strictly a August-September dish when fresh walnuts and pomegranates are in season.

Pescado a la Veracruzana

Born in the Port of Veracruz where Spanish, Caribbean and African flavors collided: huachinango bathed in a sauce of jitomate, aceitunas, alcaparras, chiles güeros and laurel. One of the earliest fusion dishes of Mexican cooking, and still one of the most elegant.

Mole Amarillo Oaxaqueño with Chicken

Mole Amarillo con Pollo

The lightest and most everyday of the seven moles of Oaxaca: a brothy, masa-thickened sauce built around chile chilcostle, hoja santa and a yellow-orange glow. Served with poached chicken and chayotes, finished with a squeeze of limón at the table.

Chilorio Sinaloa Style

Chilorio Estilo Sinaloa

A 300-year-old Sinaloan classic: pork shoulder slowly rendered in its own fat, then drowned in a vibrant chile guajillo adobo with cilantro seeds, vinegar and a touch of cumin. Originally preserved in its own manteca for the long mule trains across the Sierra — today the ultimate filling for burritos, tortas, and breakfast tacos.

Asado de Boda Zacatecano

Zacatecas's wedding-day stew: cubes of pork shoulder braised in a velvety chile guajillo and ancho sauce sweetened with piloncillo, a square of dark chocolate, and the perfume of orange peel and canela. Festive, complex, and traditionally served with arroz rojo and a stack of warm tortillas.

Mango Horchata

Horchata de Mango

This creamy and refreshing mango horchata is better and cheaper than any restaurant version. Perfect for a hot day!

Nut and Oat Atol

Atol de nuez y avena

This warm and comforting atol combines the flavors of nuts and oats, perfect for cold weather. It's easy to prepare and can be adjusted to your desired consistency.

Sangrita

This is a traditional recipe for Sangrita, a perfect accompaniment to tequila that balances sweetness, acidity, and a hint of spice.

Agua de Jamaica

The ruby-red hibiscus agua fresca that lives on every Mexican fonda counter. Tart, floral, and deeply refreshing — brewed from dried jamaica flowers, sweetened just enough, and served over plenty of ice.

Agua de Tamarindo

Tangy, slightly caramel agua fresca made from boiled tamarind pods. Sweet-sour and golden brown — Mexico's most beloved companion to spicy food.

Café de Olla

Mexican clay-pot coffee, sweetened with piloncillo and perfumed with canela. Born during the Revolution when the Adelitas brewed it for soldiers — still the most comforting cup in the country.

Champurrado

The thick, chocolate-laced atole of Mexican posadas and chilly winter mornings. Maize masa harina gives it body, piloncillo brings sweetness, and chocolate de mesa (Abuelita or Ibarra) carries the unmistakable cinnamon-cacao backbone.

Tepache de Piña

Lightly fermented pineapple drink from pre-Hispanic Mexico — slightly fizzy, sweet-tart, gently funky. Made from pineapple rinds, piloncillo, and warm spices over 1–3 days at room temperature.

Tejuino

Jalisco's pre-Hispanic street drink — fermented corn masa cooked with piloncillo, then served over ice with lime, salt, and chile. Tapatíos top it with a scoop of nieve de limón. The name comes from Nahuatl 'tecuín' — to make the heart beat.

Spicy Pickle Frozen Margarita

This Spicy Pickle Frozen Margarita combines the tangy flavors of dill pickle brine with the sweetness of agave and the heat of jalapenos, creating a refreshing and unique cocktail.

Rompope Casero

Mexican eggnog, born in the Convento de Santa Clara in colonial Puebla, where the nuns brewed it for visiting clergy. Silky, cinnamon-scented, gently spiked with rum or tequila — Christmas in a glass.

Ponche Navideño

The hot fruit punch of Mexican Christmas — simmered in a giant cazuela with tejocote, guava, sugar cane, jamaica, and piloncillo. Served during the nine posadas leading up to Nochebuena, often spiked with rum or brandy (con piquete).

Cantaritos Jaliscienses

The signature cocktail of Jalisco's tequila country, served in unglazed clay cups (cantaritos de barro) that lend an earthy mineral note to the citrus and tequila. Three fresh juices, salt, and grapefruit soda — perfect under hot sun.

Carajillo

Mexico City's favorite after-dinner cocktail — a single shot of hot espresso shaken hard with Licor 43 over ice. Silky, sweet, vanilla-citrus laced, and served foamy in a rocks glass. The default closer at any cantina dinner in Polanco or Roma.

Mexican Marzipan

Mazapán

A simple recipe for making homemade Mexican marzipan using ground peanuts and powdered sugar.

Blackberry Cream Cheese Tamales

Tamales de mora con crema

Learn how to make delicious blackberry tamales filled with cream cheese. Perfect for festive occasions!

Luxury Rice Pudding

Arroz con Leche de Lujo

This luxurious rice pudding is made with condensed milk and cream, resulting in a rich and creamy dessert. It's a delightful treat that combines traditional flavors with a touch of indulgence.

Hibiscus Gelatin

Gelatina de Hibisco

This hibiscus gelatin is a delightful and collagen-rich alternative to bone broth, infused with aromatic spices.

Flan Napolitano

Mexico's defining dessert, despite the Italian-sounding name. Nestlé brought the recipe in the 1940s to promote leche condensada, and Mexican home cooks adopted it overnight. The queso crema is the secret — it gives the flan a denser, almost cheesecake-creamy body underneath a dark caramel mirror.

Capirotada Mexican Bread Pudding

Capirotada Mexicana de Cuaresma

The bread pudding of Lent. Stale bolillo toasted in butter, soaked in dark piloncillo syrup spiked with cinnamon and clove, then layered with raisins, peanuts, coconut and crumbled queso fresco. Every ingredient carries Catholic symbolism — the bread is the body, the piloncillo the blood, the cloves the nails of the cross. Sweet, savoury and unmistakably Mexican.

Conchas Mexican Sweet Bread

Conchas (Pan Dulce Mexicano)

The most-loved pan dulce in Mexico — a soft enriched bun crowned with a sweet, crackled shell of sugar paste scored to look like its namesake seashell. Breakfast bread for millions, eaten with coffee, atole or hot chocolate. Two doughs in one: a buttery brioche-like base and a manteca-and-sugar topping that cracks beautifully as it bakes.

Jericalla Tapatía

Jericalla

Jalisco's signature dessert and Guadalajara's quiet rival to crème brûlée. A 19th-century nun from Jérica, Spain forgot her custard in the oven; the top burned, the inside stayed silky, and jericalla was born. Today every tapatío grandmother makes it: milk, yolks, cinnamon, vanilla, and a deliberately scorched dark top.

Alegrías de Amaranto

Pre-Hispanic Mexico's original sweet. The Aztecs mixed amaranto flour with honey to make tzoalli for religious offerings; the Spanish renamed the result alegrías ('joys') because eating them made people smile. Puffed amaranth bound with thick piloncillo syrup, studded with peanuts and raisins — a thousand years old and still sold on every Mexican street corner.

Pan de Muerto

The bread of the dead. Baked across Mexico every late October and laid on ofrendas to welcome returning souls. Soft, eggy, perfumed with orange blossom water and orange zest, crowned with dough 'bones' arranged in a cross and a small ball that represents the skull. The whole thing is brushed with butter and rolled in sugar still warm.

Chongos Zamoranos

Michoacán's most peculiar dessert and the pride of Zamora. Whole milk is curdled with lime juice, cooked slowly with sugar, piloncillo and cinnamon, and served in pieces in its own golden whey. Said to have been invented by a distracted nun in the 1500s — proof that the convents of New Spain were as much chemistry labs as kitchens.

Calabaza en Tacha

The pumpkin of Día de Muertos. Castilla pumpkin slowly braised in a dark piloncillo syrup spiced with cinnamon, clove, star anise and orange — the name comes from the huge copper tachas in which sugar makers used to cook it in the molasses left from refining piloncillo. Served warm in deep bowls with cold milk poured over the top, the way every Mexican grandmother does it.

Cocadas Horneadas

Mexico's coconut macaroon, found in every dulcería and on every street vendor's tray. Fresh shredded coconut bound with egg yolks, milk, vanilla and a thread of cinnamon, dolloped onto trays and baked until the peaks brown and the edges crisp while the centres stay chewy. Spanish in origin, but Mexico made them its own — and the version with cinnamon-infused milk is the one everyone remembers.

Cajeta de Celaya

Mexico's goat-milk caramel, born in the city of Celaya in Guanajuato in the 17th century. Originally sold in small wooden boxes — cajitas — that gave the sweet its name. Slow-cooked goat milk reduced for an hour or more with sugar, cinnamon and a pinch of bicarbonate of soda that deepens it to a dark amber. Spoon it over ice cream, into crêpes, between cookies, or eat it straight from the jar.